| 6 | hard-cooked eggs, peeled |
| 3 | tablespoons mayonnaise or salad dressing |
| 1/2 | teaspoon ground mustard |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1. | Cut eggs lengthwise in half. Slip out yolks and mash with fork. |
| 2. | Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours. |
|
| Garnish deviled eggs with red caviar and Italian parsley, or top with thin slices of red pearl onions. |
|
| Cut a very thin slice off the bottom of each egg white before filling to help the eggs stay in place on the serving plate. |
Nutrition Information:
55 ( 45 ); 5 g ( 1 g); 110 mg; 75 mg; 0g ( 0g); 3 g 2 %; 0%; 0%; 2 % 1/2